New Years Lomo al Trapo

[Timothy F. Lewis]

Brian, I keep saying that but, I can’t get anyone else interested in the immediate bunch. Wife only likes beef done to a charming deep gray. Not enough rare to medium rare fans to justify the expense for just me! And doing a small one seems like a terrible waste of time and material. Maybe for a group feast this summer. Along with a bunch of other fun stuff.

 

[BrianCal]

Brian, I keep saying that but, I can’t get anyone else interested in the immediate bunch. Wife only likes beef done to a charming deep gray. Not enough rare to medium rare fans to justify the expense for just me! And doing a small one seems like a terrible waste of time and material. Maybe for a group feast this summer. Along with a bunch of other fun stuff.

I 100% get this.

First, it’s clearly not a small meal, so you need a decent sized friend group. The first time we did it was for 6 people, last week it was for 12.

As for doneness, that’s why we do a) the multiple tenderloins and b) split them up. By cutting them in half, we ended up with the thicker end and the narrower end. So we pulled different pieces at differing temps. For example, one of the thick ones we pulled at 108, and one of the thinner ones we pulled at 135. So overall we managed to make everyone happy.

 

[BrianCal]

First thing - happy New Year everyone !!!

Decided to do the lomo al trapo again, since it was very loved the last few times, and, of course, it is fun and a bit of “performance art” lol.

As always, very simple, red wine soaked napkin, salt, and some sprigs of rosemary. The tenderloin was pismo style, so had to do some trimming, but was able to cut it into three separate lomos. A little variation in size, which is good for manging doneness. I cooked them all for the same amount of time, the two bigger pieces were 118, the smaller at 125. Worked out for the varying preferences between rare, medium rare and medium.

 

[Tim Campbell]

First thing - happy New Year everyone !!!

Decided to do the lomo al trapo again, since it was very loved the last few times, and, of course, it is fun and a bit of “performance art” lol.

As always, very simple, red wine soaked napkin, salt, and some sprigs of rosemary. The tenderloin was pismo style, so had to do some trimming, but was able to cut it into three separate lomos. A little variation in size, which is good for manging doneness. I cooked them all for the same amount of time, the two bigger pieces were 118, the smaller at 125. Worked out for the varying preferences between rare, medium rare and medium.

View attachment 106071

View attachment 106072



View attachment 106073

This is anazing once again, Brian. What are you using as a wrap? Dish towel?

 

[ChuckO]

Absolutely impressive cook Brian! Congrats

 

[BrianCal]

This is anazing once again, Brian. What are you using as a wrap? Dish towel?

Cloth napkins. Very key detail - they need to be 100% cotton. Don’t want any polyester melting into the food. These will singe and get a little burned, but also let the fire flavor get into the meat.

 

[LMichaels]

Pulled them when one was at 127 and the other at 135 - side note, REALLY hard to get the instant read through the salt - and inside to rest
View attachment 64625

Ready to slice

View attachment 64626

We wanted a mix of rare, medium rare and medium, here’s my favorite
View attachment 64627

I am having trouble wrapping my head around the second photo here. (ready to slice). Is it still wrapped? The sliced photo is self explanatory and looks like nicely done beef. Also, I'm assuming these were whole tenderloins? Were they fully cleaned, and the secondary muscle group taken off on that larger end or did you leave that on?

 

[Darryl - swazies]

Also interested in these answers.....

 

[RichardWhitmill]

This looks amazing. What a cook!

 

[BrianCal]

I am having trouble wrapping my head around the second photo here. (ready to slice). Is it still wrapped? The sliced photo is self explanatory and looks like nicely done beef. Also, I'm assuming these were whole tenderloins? Were they fully cleaned, and the secondary muscle group taken off on that larger end or did you leave that on?

So that is after it rested, and after I pulled off the remnants of the burnt wrapper.
That pic was from my first attempt. It was a whole prime tenderloin, pismo style. It was also my first time trimming and cleaning it. I removed the side muscle (aka the “chain”), but not the extra top part (the “wing”) which is probably why the piece in the foreground looks a little strange, since it has the extra hump on the end.
For the cook this year, I didn’t get a pic after butchering, but what I did was remove the wing and wrap it as an extra, albeit pretty small, tenderloin.

 

[Richard S]

I think this would be a fun cook to try with Teres Major as it is also very tender but a lot less expensive of a cut.

 

[JimK]

Nailed it, Brian!

 

[LMichaels]

So that is after it rested, and after I pulled off the remnants of the burnt wrapper.
That pic was from my first attempt. It was a whole prime tenderloin, pismo style. It was also my first time trimming and cleaning it. I removed the side muscle (aka the “chain”), but not the extra top part (the “wing”) which is probably why the piece in the foreground looks a little strange, since it has the extra hump on the end.
For the cook this year, I didn’t get a pic after butchering, but what I did was remove the wing and wrap it as an extra, albeit pretty small, tenderloin.

Ahh, that football shaped muscle I always take off. They make wonderful little tenderloin roasts on their own. Rest of the chain either makes it burger grind or some type of pepper steak/stir fry, what have you. I usually cut the small end off also for kebabs and such as well. So, I can either make full "roasts" or nice filet mignon steaks. A full on PISMO is pretty easy to butcher. Once you do one of them, you'll find it goes quite easy. Much easier than say trying to trim out a whole strip loin.

 

[BrianCal]

Ahh, that football shaped muscle I always take off. They make wonderful little tenderloin roasts on their own. Rest of the chain either makes it burger grind or some type of pepper steak/stir fry, what have you. I usually cut the small end off also for kebabs and such as well. So, I can either make full "roasts" or nice filet mignon steaks. A full on PISMO is pretty easy to butcher. Once you do one of them, you'll find it goes quite easy. Much easier than say trying to trim out a whole strip loin.

Interesting, I’m trying to to figure out out what to do with that chain. I don’t have a grinder, kebabs are interesting….
Was also wondering if I could fashion some sort of burnt ends type of cook. Maybe cubed, smoked, and sauced?

 

[LMichaels]

I don't think tenderloin is the right cut to use there. Honestly when I grind meat more often than not I use my food processor and not my grinder. Faster and easier to clean for a smaller batch

 

[BrianCal]

I don't think tenderloin is the right cut to use there. Honestly when I grind meat more often than not I use my food processor and not my grinder. Faster and easier to clean for a smaller batch

Wow, that’s a great tip - thanks !!!

 

[LMichaels]

Yep tenderloin lends itself best to faster cooking at higher heat to lower finished temps. Or it gets rubbery and tasteless. I think a couple members here have mentioned making a burnt end facsimile using chuck. Me, personally I have had terrible luck with Chuck for any type of "smoke" prep

 

[Ed P]

If you have a sous vide setup, you could sous vide what you have left, vac seal and freeze it for later use in stir fry, kabobs, stews, or steak sandwiches...

 

[Brett-EDH]

Interesting, I’m trying to to figure out out what to do with that chain. I don’t have a grinder, kebabs are interesting….
Was also wondering if I could fashion some sort of burnt ends type of cook. Maybe cubed, smoked, and sauced?

Vietnamese Shaking Beef. i just posted this recipe in the past week or so. Your chain leftover would be perfect for this recipe.